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Recipe by
A simple, protein-rich pasta dish inspired by carbonara but not the traditional version: egg yolks, Parmesan and cured pork loin for a flavorful dish with a good supply of protein and fat.
Step 1 of 6: Cook the pasta in plenty of salted water until al dente, following the cooking time indicated on the package.
Step 2 of 6: Meanwhile, in a bowl, beat the egg yolks with the grated Parmesan until smooth; season with pepper.
Step 3 of 6: Drain the pasta, reserving some of the cooking water.
Step 4 of 6: Return the pasta to the hot pot, off the heat, and add the egg yolk and Parmesan cream, stirring quickly to combine; add a little cooking water if necessary to achieve a creamy consistency.
Step 5 of 6: Add the sliced cured pork loin and gently combine.
Step 6 of 6: Adjust the salt and pepper to taste and serve immediately.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
